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Mar 13, 2011

Easy Sauteed Chicken Breasts

We eat a lot of chicken. It is something that everyone in our house likes. I'm always looking for new ways to cook it. If I'm out of idea's I just saute it. It's fast and easy plus I get to open a bottle of wine to cook with and to have a glass or two of.Ingredients:

Boneless skinless chicken breasts (I had 3)1 pinch of salt (you can use kosher salt if you like)A splash of olive oil (about 2 tablespoons)Butter (about 2 tablespoons)1/2 cup chicken broth and 1/2 dry white wine. If you don't have wine just use all chicken broth.A sprinkle of parsley fresh or dried.

Start by cleaning the chicken. Cut off all the fat and misc pieces. I like to cut my chicken breast in half. I find that they cook better thinner.

After you have trimmed and cut the chicken breasts in half pat dry with paper towel and sprinkle with salt.

In a large skillet on a medium high heat place butter and olive oil. This needs to be hot to brown the chicken but don't burn the butter.

Don't saute the chicken in a non-stick pan. If you use a non-stick pan the chicken will not brown correctly. I didn't know this. I have always just used a big skillet we have. I went to find some measurements off of other recipe's since I just put things together and learned this (don't use a non-stick pan) secret.

Place the chicken in a single layer in the hot butter and olive oil. When you first place the chicken in the pan it will seem like it is sticking but it's not. give it time and it will be fine. Just make sure you place it where you want it because you can't move it at first. Let cook for about 5 minutes on that side it should be nice and brown when you turn it. Then cook on the other side for another 5 minutes. Check and make sure the chicken is done. Place done chicken on a plate and keep warm.

Add the wine to the pan you just removed the chicken breast from. Boil it down to about half then add the chicken broth turn the heat up to high and cook the sauce till it is syrupy and good.

Bring the chicken back out and pour the sauce over the chicken. On top place parsley then serve.This is wonderful served alone or over rice or egg noodles. It's fast and easy and I'm sure everyone will love it.This is my favorite cheap wine. It is a soft white wine, I still use it for this recipe and it was yummy, on the chicken and in my glass.This is a link to one of the recipes I used for measurements. There are a couple of other good tips here too.

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Dining Enthusiasts and Culinary Experts? We occasionally enjoy Fine Restaurants but mainly spend our time eating out at casual establishments. With "four" boys, their hearty appetites have enabled us to experiment and cook a wide range of breakfasts, lunches and dinners. We do not claim to be Emeril or Julia but would like to share our dining and cooking experiences with you.